When Hurricane Irene hit the forecast, I knew that the night before, I would not want to go starving. I mean, if I am going to be stuck inside for two days straight? I am going to enjoy myself. After all is said and done, Hurricane Irene was a bit of a "tranquil" storm, and my swim goggles I was sporting around my apartment deemed themselves futile. However, the meal itself?, If this were, in fact, my last meal? I would die happy.
This Tarragon Chicken is SOO… delicious, and does not contain any of the cream or potential gluten that one would typically find in a restaurant that can be a bit harsh on most people with food sensitivities. (I mean, we’re already going through a hurricane here, people. How hard on ourselves do we want to be?!) The cheese pasta is a nice, light compliment to the succulent chicken, and is both gluten-free (rice pasta), and easier for those with lactose intolerances to digest, as it uses only goat’s milk cheese, not that from the milk of cows. —BubbleChild
Tarragon White Wine Chicken
skinless, boneless breasts of chicken, washed and dried.
extra virgin olive oil
small yellow onion, chopped (I used a "Candy Onion" from Union Square Farmer's Market. Delicious.)
chopped fresh tarragon
cloves garlic, minced
white wine of your fancy
pepper to taste
Goat Cheese Rice Pasta
cooked rice pasta shells (I used Organ Garlic and Parsley Rice Pasta, available online or at health food stores.)
Boucheron Goat's Cheese (or any soft goat's cheese, but this one is extra creamy.)
grated aged goat's cheese (preferably 4 months or more)
Prepare the pasta: in a medium saucepan, heat the 1/2 cup soft goat’s milk cheese over medium low heat. Add in aged goat’s cheese. Stir until melted and completely blended. Remove from heat. Add cooked pasta (prepared according to package’s directions) directly to melted cheese mixture. Pepper to taste. Stir until combined. Pour cheesy pasta into a bread baking dish (this is the perfect size for two people) and set aside.
Prepare chicken: Oil a casserole dish/baking pan with 2 tbs. olive oil. Place chicken breasts on oiled surface, and flip a few times to coat completely. Set aside for a moment.
In small bowl, combine onion, tarragon, garlic, white wine, sea salt, and pepper. Pour herb mixture over oiled chicken breasts.
Place both pasta and chicken in oven at the same time. Cook for 25 minutes, or until chicken and cheese on pasta are both browned, and chicken is not pink on the inside.
Remove, let cool for about 3 minutes, and serve with some leafy greens.